Blue-eye baked in a bag with cannellini beans, tomato and fennel

Simple, clean flavours makes these steamed fish parcels a delight to the palate.

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Nutrition information, Quick meals

Ingredients

2 x 400g cans cannellini beans,rinsed, drained

200g grape tomatoes or cherry tomatoes, halved

2 baby fennel, trimmed, thinly sliced, fronds reserved

2 tablespoons red wine vinegar

1 tablespoon olive oil

4 x 180g skinless blue-eye fillets (or other firm white fish fillets)

Chopped flat-leaf parsley, to serve

Lemon wedges, to serve

Method

Step 1

Preheat the oven to 200°C. Combine beans, tomato, fennel, vinegar, oil and 1 tablespoon water in a bowl.

Step 2

Lay out four 30cm sheets of baking paper. Place a fish fillet in the centre of one sheet, top with the bean mixture and season with salt and pepper. Bring the long sides of the paper up to meet in the middle, then fold several times to secure. Twist both ends and tuck under to form a parcel. Repeat with remaining parcels, then place on a tray and bake for 15-20 minutes until fish is cooked. Open parcels and slide fish and bean mixture onto plates with juices. Top with reserved fennel fronds and parsley, and serve with lemon.